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Generic HACCP* Model for Cooked Sausage *Hazard Analysis and Critical Control Point (HACCP) United States Department of Agriculture Food Safety and Inspection Service March 1994
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Generic HACCP*Model for

Cooked Sausage

*Hazard Analysisand Critical Control

Point (HACCP)

United StatesDepartment

of Agriculture

Food Safetyand Inspection

Service

March 1994

Introduction

HACCP Generic Model for Cooked Sausage

Hazard Analysis and Critical Control Points (HACCP) is a system of processcontrol. It is designed to prevent the occurrence of problems by ensuring thatcontrols are applied at any point in a food production system where hazardous orcritical situations could occur. Hazards could include microbiological, chemical, orphysical adulteration of food products.

In late May 1993, U.S. Department of Agriculture (USDA) Secretary Mike Espydirected USDA's Food Safety and Inspection Service (FSIS) to provide him with aplan for implementing mandatory HACCP in the nation's meat and poultryestablishments. The Secretary recognized that such a system, which has been understudy by FSIS, was a necessary building block of the inspection system of the future.

In workshops held in 1991 and 1992, five generic HACCP models were developedand are being published for public information. The models should be useful forcompanies developing individualized plans.

The five generic HACCP models are:

• Refrigerated Foods

• Cooked Sausage

• Poultry Slaughter

• Fresh Ground Beef

• Swine Slaughter

The workshop for Cooked Sausage was held in Fort Worth, Texas, from May 21-23,1991. Over 40 technical and subject matter experts from industry and governmentcollaborated in the generic model development. Participants identified 9 criticalcontrol points (CCP's) for cooked sausage, including: receiving, meat preparation,non-meat ingredient compounding, pre-blend/formulation/staging(re-work),cooking/smoking, chilling/storage, peeling, packaging, and storage. This is thegeneric HACCP model for Cooked Sausage

Information on the other four workshops follows:

The Workshop for Refrigerated Foods was held in Baltimore, Maryland, fromFebruary 26-28, 1991. Over 40 technical and subject matter experts from industryand government collaborated in the generic model development. Participantsidentified 14 critical control points (CCP's) for refrigerated foods, including:preparation, cooking chilling, assembling components into packages, flushing withgas atmosphere, package inspection, labeling and code dating, chilling, and storage.This is the generic HACCP model for Refrigerated Foods.

The workshop for Poultry Slaughter was held in Atlanta, Georgia, from August 27-29, 1991. Over 40 technical and subject matter experts from industry andgovernment collaborated in the generic model development. Participants identified10 critical control points (CCP's) for poultry slaughter, including: receiving scalding,venting/opening/eviscerating, off-line procedures, neck and giblet chilling, final wash,carcass chilling, packaging/ labeling, and storage/distribution. This is the genericHACCP model for Poultry Slaughter.

The workshop for Fresh Ground Beef was held in Phoenix, Arizona, from December3-5, 1991. Over 40 technical and subject matter experts from industry andgovernment collaborated in the generic model development. Participants identified10 critical control points (CCP's) for fresh ground beef, including: sanitation,receiving, storage, assembly/pre-weigh/pre-grind (re-work), final grind,packaging/labeling, storage, and shipping. This is the generic HACCP model forFresh Ground Beef.

The workshop for Pork Slaughter (Market Hogs) was held in Minneapolis,Minnesota, from March 31-April 2, 1992. Over 40 technical and subject matterexperts from industry and government collaborated in the generic modeldevelopment. Participants identified 10 critical control points (CCP's) for porkslaughter, including: receiving/holding, scalding, dehairing, trimming, neckbreaker/head dropping/brisket opening, splitting, trim rail/final rail inspection fortrimming, cooler, operational sanitation, and pre-op sanitation. This is the genericHACCP model for Pork Slaughter (Market Hogs)

PRODUCT CATEGORY DESCRIPTION

PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)

WORKSHOP LOCATION : FT. WORTH, TXTHE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPINGTHE PRODUCT CATEGORY DESCRIPTION:

1. COMMON NAME? FRANKS/HOT DOGS; WEINERS;

2. HOW IS IT TO BE USED? HEAT AND EAT; READY-TO-EAT;

3. TYPE OF PACKAGE? ATMOSPHERIC PACKED, VACUUMPACKED; MODIFIED ATMOSPHERICPACKED

4. LENGTH OF SHELF LIFE, AT VACUUM PACKED-40 TO 60 DAYS;WHAT TEMPERATURE? MODIFIED ATMOSPHERIC PACKED-30

TO 50 DAYS; ATMOSPHERIC PACKED-12TO 20 DAYS AT 40-50 DEGREESFARENHEIDT

5. WHERE WILL IT BE SOLD? RETAIL; HRI

6. LABELING INSTRUCTIONS? KEEP REFRIGERATED; FULLY-COOKED;CODE-DATE;

7. IS SPECIAL DISTRIBUTION KEEP REFRIGERATED AT OR BELOWCONTROL NEEDED? 40 DEGREES;

PROCESS FLOW DIAGRAM PRODUCT CATEGORY : COOKED SAUSAGE(FRANKFURTER)WORKSHOP LOCATION : FT. WORTH, TX_______________________________________________________________________________________

RECEIVING RECEIVING RECEIVING CCP1C

MEAT/POULTRY NON-MEAT SUPPLIESINGREDIENTS

STORAGE STORAGE STORAGE

MEAT PREPARATION CCP NON-MEAT INGREDIENT CCP(TEMPERING, GRINDING, 2P COMPOUNDING 3M, CFLAKING, DUMPING,ETC.)

PRE-BLEND, CCPFORMULATION, 4M, CSTAGING(RE-WORK)

CHOP AND/OR BLEND,EMULSIFY

STUFFING

SHOWERING

COOK/SMOKE CCP5M

CHILL/STORAGE CCP6M

PEEL CCP7M

PACKAGING CCP8M, C, P

STORAGE CCP9M

SHIPPING/DISTRIBUTION

LIST PRODUCT CATEGORIES AND INGREDIENTS

PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)

WORKSHOP LOCATION : FT. WORTH, TXMEAT AND MEATBYPRODUCTS

NONMEAT FOODINGREDIENTS

BINDERS/EXTENDERS

MEAT AND POULTRYRE-WORK

SALTSUGARDEXTROSECORN SYRUP

NON-FAT DRY MILKISOLATED SOY PROTEIN

SPICES/FLAVORINGS RESTRICTEDINGREDIENTS

PRESERVATIVES/ACIDIFIERS

LIQUID SMOKEPAPRIKAPROTEIN FLAVORSMUSTARDSPICE EXTRACTIVESONIONGARLICNATURAL SPICESSODIUM LACTATE

SODIUM NITRITEPHOSPHATESODIUM ASCORBATE AND CITRIC ACIDSODIUM CITRATE

OTHERWATER/ICEDRY ICECARBON DIOXIDENITROGEN

INDUSTRY HACCP WORKSHOPFINISHED PRODUCT/INGREDIENT HAZARD ANALYSIS/RISK ASSIGNMENT

PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)

WORKSHOP LOCATION : FT. WORTH, TX

PRODUCT HAZARD : MICROBIOLOGICALHAZARD CHARACTERISTICS ASSOCIATEDWITH THE FINISHED PRODUCT AND ITSINGREDIENTS.

HAZARDCHARACTERISTICS

RISK

“+” = A HAZARD EXISTS“0” = NO HAZARD EXISTS

A B C D E F

(1) FINISHED PRODUCT (FRANKFURTER) * + 0 + + + IV(2) INGREDIENTSMEAT AND MEAT BYPRODUCT (MEAT &POULTRY)

* + + + + + V

NON-MEAT FOOD INGREDIENTS (SALT) * 0 0 0 0 + IBINDERS/EXTENDERS (NON-FAT DRYMILK)

* + 0 + 0 + III

SPICES/FLAVORINGS (NATURAL SPICES) * + + + 0 + IVRESTRICTED INGREDIENTS (SODIUMNITRITE)

* 0 0 0 0 + I

PRESERVATIVES/ACIDIFIERS *OTHER (CITY WATER) * + 0 0 0 + IIOTHER (RE-WORK * + + + + + V

***

*HAZARD CHARACTERISTIC “A” N/A for industry generic workshop HACCP model.

NOTE:

1. When doing Finished Product hazard analysis risk assignment, consider all ingredients and processes used in the establishment to produce the Finished Product.

2. When doing hazard analysis and risk assessment on ingredients, consider only those processes taking place prior to product arriving at the receiving dock of the consuming establishment.

INDUSTRY HACCP WORKSHOPFINISHED PRODUCT/INGREDIENT HAZARD ANALYSIS/RISK ASSIGNMENT

PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)

WORKSHOP LOCATION : FT. WORTH, TX

PRODUCT HAZARD : PHYSICALHAZARD CHARACTERISTICS ASSOCIATEDWITH THE FINISHED PRODUCT AND ITSINGREDIENTS.

HAZARDCHARACTERISTICS

RISK

“+” = A HAZARD EXISTS“0” = NO HAZARD EXISTS

A B C D E F

(1) FINISHED PRODUCT (FRANKFURTER) * + + + 0 + IV(2) INGREDIENTSMEAT AND MEAT BYPRODUCT (MEAT &POULTRY)

* + + + 0 + IV

NON-MEAT FOOD INGREDIENTS (SALT) * 0 0 0 0 0 0BINDERS/EXTENDERS (NON-FAT DRYMILK)

* 0 0 0 0 0 0

SPICES/FLAVORINGS (NATURAL SPICES) * 0 0 0 0 0 0RESTRICTED INGREDIENTS (SODIUMNITRITE)

* 0 0 0 0 0 0

PRESERVATIVES/ACIDIFIERS *OTHER (CITY WATER) * 0 0 0 0 0 0OTHER (RE-WORK) * + + + 0 + IV

***

*HAZARD CHARACTERISTIC “A” N/A for industry generic workshop HACCP model.

NOTE:

1. When doing Finished Product hazard analysis risk assignment, consider all ingredients and processes used in the establishment to produce the Finished Product.

2. When doing hazard analysis and risk assessment on ingredients, consider only those processes taking place prior to product arriving at the receiving dock of the consuming establishment.

INDUSTRY HACCP WORKSHOPFINISHED PRODUCT/INGREDIENT HAZARD ANALYSIS/RISK ASSIGNMENT

PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)

WORKSHOP LOCATION : FT. WORTH, TX

PRODUCT HAZARD : CHEMICALHAZARD CHARACTERISTICS ASSOCIATEDWITH THE FINISHED PRODUCT AND ITSINGREDIENTS.

HAZARDCHARACTERISTICS

RISK

“+” = A HAZARD EXISTS“0” = NO HAZARD EXISTS

A B C D E F

(1) FINISHED PRODUCT (FRANKFURTER) * + 0 0 0 + II(2) INGREDIENTSMEAT AND MEAT BYPRODUCT (MEAT &POULTRY)

* 0 + 0 0 0 I

NON-MEAT FOOD INGREDIENTS (SALT) * 0 0 0 0 0 0BINDERS/EXTENDERS (NON-FAT DRYMILK)

* 0 + 0 0 0 I

SPICES/FLAVORINGS (NATURAL SPICES) * 0 + 0 0 0 IRESTRICTED INGREDIENTS (SODIUMNITRITE)

* + + 0 0 0 II

PRESERVATIVES/ACIDIFIERS *OTHER (CITY WATER) * 0 0 0 0 0 0OTHER (RE-WORK * 0 + 0 0 0 I

***

*HAZARD CHARACTERISTIC “A” N/A for industry generic workshop HACCP model.

NOTE:

1. When doing Finished Product hazard analysis risk assignment, consider all ingredients and processes used in the establishment to produce the Finished Product.

2. When doing hazard analysis and risk assessment on ingredients, consider only those processes taking place prior to product arriving at the receiving dock of the consuming establishment.

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

RECEIVING

NON-MEATSUPPLIES

CCP 1CFOOD GRADEMATERIALS

CONTINUINGLETTER OFGUARANTEE

VERIFY AND MAINTAINON FILE ACONTINUING LETTEROF GUARANTEEWHICH MAY INCLUDEA CERTIFICATE OFANALYSIS,CONDITIONS OF USEAND NOTIFICATIONOF PRODUCTPROCESS CHANGESWHICH IMPACT FOODSAFETY

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODICOBSERVATION AND/ORMEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FORSAFETY

PERFORM ONGOINGREVIEW OF HACCPPLAN IN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATION

RECEIVINGAND/ORPREPARATIONOF MEAT RAWMATERIALS

CCP 2PFOREIGNMATERIALS

VENDORSPECIFICATIONSAND /ORPURCHASINGSPECIFICATIONS

COMPLIANCE WITHSPECIFICATIONSINCLUDING SPOTCHECKS, VISUAL ANDORGANOLEPTICEVALUATION

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODICOBSERVATION AND/ORMEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FORSAFETY

PERFORM ONGOINGREVIEW OF HACCPPLAN IN RESPONSE TODEVIATIONS AND /ORSYSTEM AND PRODUCTMODIFICATIONS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

NON-MEATINGREDIENTCOMPOUNDING

CCP 3M NITRITECONTROL

ACCEPTABLELEVELS TOMAINTAINPRODUCT SAFETYAS ESTABLISHED BYQUALITYASSURANCEAND/ORPROCESSINGAUTHORITY

VENDORCERTIFICATION OFANALYSIS AND/ORSAMPLE WEIGH ANDDOCUMENT ON ABASIS FREQUENTENOUGH TO ASSURECOMPLIANCE

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES.

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICALLIMITS

NON-MEATINGREDIENTCOMPOUNDING

CCP 3C NITRITECONTROL

ACCEPTABLELEVELS TOMAINTAINPRODUCT SAFETYAS ESTABLISHED BYQUALITYASSURANCEAND/OR APROCESSINGAUTHORITY

VENDORCERTIFICATION OFANALYSIS AND/ORSAMPLE WEIGH ANDDOCUMENT ON ABASIS FREQUENTENOUGH TO ASSURECOMPLIANCE

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /ORMEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICALLIMITS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

PRE-BLEND,FORMULATION,STAGING(RE-WORK) WHICHEVER STEP ISAPPLICABLE FORTHE OPERATION

CCP 4M NITRITECONTROL

ACCEPTABLE LEVELSTO MAINTAINPRODUCT SAFETYAS ESTABLISHED BYPROCESSINGAUTHORITY

PLANT ESTABLISHEDPROCEDURES TOASSURE PROPERAMOUNT OF CURECOMPOUND IS INEVERY BATCH

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES.

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICAL LIMITS

PRE-BLEND,FORMULATION,STAGING (RE-WORK) WHICHEVER STEP ISAPPLICABLE FORTHE OPERATION

CCP 4C NITRITECONTROL

ACCEPTABLE LEVELSTO MAINTAINPRODUCT SAFETYAS ESTABLISHED BYPROCESSINGAUTHORITY

PLANT ESTABLISHEDPROCEDURES TOASSURE PROPERAMOUNT OF CURECOMPOUND IS INEVERY MEAT BATCH

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICAL LIMITS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TXPROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

COOK/SMOKE

CCP 5M TIME/TEMPERATURE

TIME ANDTEMPERATURESUFFICIENT TOMEET MINIMUMUSDAREQUIREMENTSFOR COOKEDSAUSAGE OR AALTERNATIVEPROCESSAPPROVED BY APROCESSAUTHORITY

INTERNALTEMPERATURE BYPHYSICALMEASUREMENT IN ATIMELY MANNER ORBY AN ALTERNATIVEPROCEDUREESTABLISHED BY APROCESS AUTHORITY

FREQUENCY TO BEDETERMINED BYESTABLISHMENTBASED ONPROCESSING SYSTEM

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES.

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TO DETERMINEIF MONITORING ISSUFFICIENT AND CRITICALLIMITS ARE ADEQUATE FORSAFETY

PERFORM ONGOINGREVIEW OF HACCP PLAN INRESPONSE TO DEVIATIONSAND/OR SYSTEM ANDPRODUCE MODIFICATIONS

DOCUMENT CALIBRATIONOF TEST EQUIPMENT ATINTERVALS SUFFICIENT TOMEET CRITICAL LIMITS

CHILL/STORAGE

CCP 6M TIME/TEMPERATURE

TIME ANDTEMPERATURESUFFICIENT TOMEET MINIMUMUSDAREQUIREMENTSFOR COOKEDSAUSAGE ASOUTLINED IN FSISDIRECTIVE 7110.3 ORA ALTERNATIVEPROCESSAPPROVED BY APROCESSAUTHORITY

FREQUENCY TO BEDETERMINED BYESTABLISHMENTBASED ONPROCESSINGSYSTEM

INTERNALTEMPERATURE BYPHYSICALMEASUREMENT IN ATIMELY MANNER ORBY AN ALTERNATIVEPROCEDUREESTABLISHED BY APROCESS AUTHORITY

FREQUENCY TO BEDETERMINED BYESTABLISHMENT

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENT

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TO DETERMINEIF MONITORING ISSUFFICIENT AND CRITICALLIMITS ARE ADEQUATE FORSAFETY

PERFORM ONGOINGREVIEW OF HACCP PLAN INRESPONSE TO DEVIATIONSAND/OR SYSTEM ANDPRODUCT MODIFICATIONS

DOCUMENT CALIBRATIONOF TEST EQUIPMENT ATINTERVALS SUFFICIENT TOMEET CRITICAL LIMITS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

CHILL/STORAGE CCP 6M SANITATION VISIBLY CLEANEQUIPMENT ASDETERMINED BYVISUAL INSPECTION

CONDUCT PRE-OPERATIVEINSPECTION OF MEATHANDLINGEQUIPMENT ANDIMMEDIATEENVIRONMENTACCORDING TOPLANT PROCEDURE

RECLEAN AND SANITIZEUNACCEPTABLE EQUIPMENT ORENVIRONMENT; CONDUCTREINSPECTION

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

CHILL/STORAGE CCP 6M CROSSCONTAMINATION

CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)

FREQUENCY TO BEDETERMINED BYESTABLISHMENTBASED ONPROCESSINGSYSTEM

TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP’S

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S

ROUTINELY CONDUCTTRAINING

AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

CHILL/STORAGE CCP 6M CROSSCONTAMINATION

EMPLOYEE HYGIENE TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP'S

PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

PEEL CCP 7M SANITATION VISIBLY CLEANEQUIPMENT ASDETERMINED BYVISUAL INSPECTION

CONDUCT PRE-OPERATIVEINSPECTION OF MEATHANDLINGEQUIPMENT ANDIMMEDIATEENVIRONMENTACCORDING TOPLANT PROCEDURE

RECLEAN AND SANITIZEUNACCEPTED EQUIPMENT ORENVIRONMENT; CONDUCT RE-INSPECTION

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENTBY VISUAL AND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TXPROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

PEEL CCP 7M EMPLOYEEHYGIENE

CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)

TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP'S

PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

PACKAGING

CCP 8M CROSSCONTAMINATION

CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)

TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP’S

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

MAINTAIN COPYRECORDAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S

ROUTINELY CONDUCTTRAINING

AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

PACKAGING CCP 8M SANITATION VISIBLY CLEANEQUIPMENT ASDETERMINED BYVISUAL INSPECTION

CONDUCT PRE-OPERATIVEINSPECTION OF MEATHANDLINGEQUIPMENT ANDIMMEDIATEENVIRONMENTACCORDING TOPLANT PROCEDURES

RECLEAN AND SANITIZEUNACCEPTABLE EQUIPMENT ORENVIRONMENT; CONDUCTREINSPECTION

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

PACKAGING CCP 8M EMPLOYEEHYGIENE

CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)

TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP’S

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S

ROUTINELY CONDUCTTRAINING

AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX

PROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

PACKAGING CCP 8C LABELING MUST REFLECTPACKAGED PRODUCT

TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP'S

PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THEDEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

PACKAGING CCP 8P FOREIGNMATERIALS

LIMITS ACCORDINGTO APPROVEDESTABLISHEDSTANDARDS

INSPECTIONTHROUGH VISUALAND/OR METALDETECTION

PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S

ROUTINELY CONDUCTTRAINING

AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS

INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)

PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TXPROCESSSTEP/CCP

CCP/HAZARDNUMBER

CCPDESCRIPTION

CRITICALLIMITS

ESTABLISHMENTMONITORING

CORRECTIVE/PREVENTIVEACTION

HACCPRECORDS

HACCP SYSTEMVERIFICATION

STORAGE CCP 9M TEMPERATURE MAINTAIN PROPERPRODUCTTEMPERATURECONTROL

RECORDING OF ROOMTEMPERATURES(CHARTS, GRAPHS ORMANUAL)

PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THE DEVIATION

DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY

EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES

HARD COPY RECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS

RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD

PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING

AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY

PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS

HACCP STEERING COMMITTEE(COOKED SAUSAGE)

CHAIRPERSONDR. WILLIAM H. SVEUMOSCAR MAYERP.O. BOX 7188MADISON, WI 53707

(608) 241-3311 EXT. 4034

KATHLEEN L. HANIGANFARMLAND FOODS, INC.P.O. BOX 403DENISON, IA 51442

(712) 263-7383

MIKE ROBACHCONTINENTAL GRAIN CO.3700 CRESTWOOD PARKWAYSUITE 1000DULUTH, GA 30136

(404) 564-4053

MOHAMMAD F. AZAMTHORN APPLE VALLEY INC.2000 OAK INDUSTRIAL DR., N.E.GRAND RAPIDS, MI 49505

(616) 774-0711

J. PATRICK HADDENWEBB TECHNICAL GROUP4320 DELTA LAKE DRIVERALEIGH, NC 27612

(712) 263-7383


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